Best Ever Indian Cookbook: 325 Famous Step-By-Step Recipes for the Greatest Spicy and Aromatic Dishes by Mridula Baljekar and Rafi Fernandez and Shezhad Husain and Manisha Kanani

  • Tomato and coriander soup (page 34)

    from Best Ever Indian Cookbook: 325 Step-by-Step Recipes for the Greatest Spicy and Aromatic Dishes Best Ever Indian Cookbook by Mridula Baljekar and Rafi Fernandez and Shezhad Husain and Manisha Kanani

    • Categories: Soups; Indian; Vegan; Vegetarian
    • Ingredients: tomatoes; bay leaves; spring onions; garlic; black peppercorns; coriander sprigs
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Notes about this book

  • Thredbende on October 15, 2012

    The recipe for black eyed peas and potato curry is a great, subtly seasoned and vegetarian dish.

Notes about Recipes in this book

  • Beef kofta

    • jenmmcd on April 30, 2021

      Yummy kofta recipe. Really liked the addition of shredded potatoes. Served with tzatziki, grilled onions, flatbread and a cilantro sauce.

  • Bengal gram and bottle gourd curry

    • tekobo on December 29, 2017

      Made 8 x the recipe as I had a massive marrow to use up. Used whole bengal gram (small brown chick peas). I ended up pressure cooking the chick peas - it was taking too long otherwise. Very tasty and very hot (I substituted cayenne for chilli powder and used the same amount!).

    • tekobo on July 26, 2018

      Even better when baked in the oven for a couple of hours once you have completed the recipe as per the instructions.

  • Beef biryani

    • tekobo on March 19, 2017

      This is now my go-to biryani recipe. Really tasty. Made with Dexter braising beef and brown basmati rice. Next time will extend the rice parboil from 5 to 10 minutes.

  • Karahi chicken with fresh fenugreek

    • tekobo on January 31, 2022

      Super easy to make. I skipped the boiling phase and used all chicken thighs. Delicious and new flavour, using fresh fenugreek.

  • Lamb dhansak

    • tekobo on June 06, 2020

      Very tasty. Substituted with vegetables that I had - broad beans and celery in place of aubergine and carrots - and halved the amount of lamb because that was all I had and it worked out very well. Do again.

  • Minced lamb with curry leaves and chilli

    • tekobo on March 11, 2017

      Super fast and super yummy. Dial the chilli up or down as you wish - up is great.

  • Peppery bean salad

    • tekobo on April 02, 2024

      Simple, delicious. Might leave out or reduce the raw garlic in future.

  • Courgettes with split lentils

    • kitchen_chick on August 16, 2023

      We used mung beans. This was very tasty. Rather than adding all the ingredients in Step 2 all at once to the pan, I modified the cooking instructions for the zucchini to follow a more usual order of cooking that I've seen in other Indian cookbooks (e.g. mustard seeds and cumin first, then curry leaves, etc.).

  • Stuffed baby vegetables

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  • ISBN 10 1435106113
  • ISBN 13 9781435106116
  • Published Dec 01 2013
  • Format Paperback
  • Page Count 511
  • Language English
  • Countries United States
  • Publisher Metro Books
  • Imprint Metro Books

Publishers Text

Within these pages, you'll find familiar classics, simple country dishes little known outside their area of origin, contemporary recipes that utilize convenience ingredients, and even fusion foods. Indian cooking also boasts the world's greatest array of vegetarian dishes, with flavorful dishes based on lentils, dried beans and peas, and vegetables. All are delicious, and equally suited to entertaining friends, or cooking for the family.

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